In a small saucepan, pour in broth and set to low heat. 

Prepare butternut squash if needed. Dice onion and mince garlic. Add 2 tablespoons olive oil to a saucepan on medium heat, sauté onions until almost translucent, about 3 minutes. Add butternut squash and cook for another 4 minutes. Then add garlic for remaining 2 minutes.

Add arborio rice to pan and stir, letting the rice cook until the edges are translucent, another 2 minutes. 

Pour in wine and let the wine absorb almost fully, about 5 minutes, stirring halfway through. 

Use a ladle to pour about ½ cup of broth into the risotto. Allow risotto to almost fully absorb broth before adding another ladle. Stir risotto occasionally, between ladling in broth.

When there is about a ½ cup of broth left to add to the risotto, take a spoonful to test. Risotto typically is served "al dente" but you can cook it to your personal preference. When resting, the risotto will continue to cook so be sure to not overcook it during this process.

If needed, add the rest of the broth or more to cook to the right consistency for your preference. Top with fresh cracked pepper. Serve immediately.